I'm confused by your temperature photo. Are you saying the outside of your door is 484 degrees?!

I obviously have a lot to learn about bread. I can't tell at all from your photos what is wrong about them. If the inside isn't literally sticky and the outside isn't obviously burnt, I don't otherwise know how to judge bread as good or bad. I just shoot for 205 (and if I can't get it up to that point I give up after a while it and so far it works out anyway).

Take some flour (I used 50/50 AP/white whole wheat, both King Arthur, because that is what I had), add some water and stir till it is almost but not quite pourable. Cover and set aside for a while. Add some yeast in warm water, a couple of pinches of salt, stir, cover and leave for an hour or however long it takes to double in volume. Punch it down, shape it, cover and let it sit for another hour or 2.

Looks good to me. Sounds like you were in the Ciabatta zone, hydration wise. Tricky stuff. I used to butter or oil the crusts right as they came out to soften them a bit, but I haven't done that for a while. An enriched dough would soften them too.

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo.